The course aims to provide the main knowledge in the field of inspections in relation to the Community reference standards and national transpositions (National Residual Plan) for quality analysis, certification, fraud and food safety in food production chains. animal origin. The course provides the theoretical bases and practical applications of the main techniques in the field of: labeling, shelf-life, materials for food packaging, analysis of environmental contaminants, mycotoxins, antibiotics
Expected learning outcomes
The course and its learning outcomes will examine the knowledge of the main analytical techniques used at inspection level in the field of food of animal origin. Learning outcomes will be considered the knowledge of analytical techniques with regard to the reference regulations, executive procedures and interpretation of the data for the purpose of understanding the analytical results usually used for food safety indicators of food of animal origin. We also expect the acquisition and knowledge of the methods with elements of practical autonomy in the execution during laboratory hours.
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)